Ingredients
- 2 filet mignon steaks (6–8 oz each)
- Salt and freshly ground black pepper
- 1 tbsp olive oil or butter (for searing)
- Fresh thyme or rosemary (optional, for basting)
- 8 large shrimp, peeled and deveined
- Salt and pepper, to taste
- 1 tbsp butter or olive oil (for shrimp)
- 1/2 cup cooked lobster meat, chopped
- 3/4 cup heavy cream
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/4 cup white wine or seafood stock
- 1 tbsp butter (for sauce)
- 1 tbsp fresh parsley or chives, chopped
- 1 tsp lemon juice
Instructions
- Season filet mignon with salt and pepper and let sit at room temperature.
- Heat a cast-iron skillet over medium-high heat with oil. Sear steaks for 3–4 minutes per side or until desired doneness. Baste with butter and herbs during the last minute. Transfer to a plate to rest.
- In the same skillet, melt butter and sauté shallot and garlic until fragrant.
- Deglaze with white wine or seafood stock, scraping up browned bits. Stir in heavy cream and simmer until slightly thickened.
- Add lobster meat and lemon juice. Stir in fresh herbs and season to taste.
- In a separate skillet, sauté shrimp in butter or oil for 2–3 minutes per side until pink and cooked through.
- Plate the filet mignon, top with shrimp, and spoon over lobster cream sauce. Garnish with herbs and serve hot.
Notes
- Swap lobster for crab or scallops for variation.
- Use crème fraîche or seafood stock for a lighter sauce.
- Add cayenne or hot sauce for a spicy kick.
- Make the sauce ahead and reheat gently before serving.
- Pair with mashed potatoes, asparagus, or arugula salad for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 620mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 240mg
